Gingerbread Coffee Cake

Here is a simple but tasty coffee cake that is way easier than you might think.

I don’t recall where this recipe came from, but it makes me think of a 1950s housewife sitting down with her next-door neighbour to enjoy a coffee-time treat before the kids come back from school. It has an unfussy, quick to prepare recipe and smells delightful as it bakes.

Watch the video below to get an idea of how easily this cake comes together:

As with any other cake, getting it into the oven shortly after you mix it is very important, as the leavening of the baking soda starts as soon as the wet ingredients are added. It’s also essential to have the oven pre-heated before you mix the wet ingredients into the dry. An oven that’s too cold will also cause the leavening to fail or only partly work.

Bake at 375F for 30 minutes. Test centre to see if it is done using a toothpick. If the toothpick comes out clean, it is done.

Notes

* You can make sour milk by adding 1 TBSP of white vinegar to the milk.

SweetieTreats http://sweetietreats.ca/

This cake can be stored on the counter as long as it is covered. Or, in a cupboard, if you have a dog or cat that likes to sample cakes. Our dog apparently approved of the tastiness of this particular cake since he got up on the stove and cleaned up almost every last crumb. Again, I had thankfully taken a few pieces to share with my family before putting the rest aside, so I managed to have a piece left to take pictures with.

Gingerbread Cake

(I really need to make a special spot in my cupboard to store baked goods to keep them away from the dog!)

As I was preparing to write this blog, it came to me that serving this with a drizzle of caramel sauce might be very tasty – but, of course, I don’t have any cake left to try this with now!